Spaghetti with Jules Fresh Tomato Sauce
Being a pasta lover, but always looking for a ‘healthier’ version, try my simple spaghetti with a fresh tomato sauce made from scratch and not taken out of jar or bottle. For the basis to this recipe use my fresh tomato sauce recipe, which you can find in the ‘essential’ category section or access directly via the link. Top the pasta with plenty of fresh parmesan cheese and finish with the in my mind, essential glug of extra virgin olive oil – superb!
4
20 minutes
30 minutes
Stove cooking
Ingredients
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Extra virgin olive oil for cooking and eating
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500g Spaghetti
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500g homemade tomato sauce
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100g Sundried tomatoes- roughly chopped
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Plenty of freshly grated parmesan cheese
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Sea salt and coarsely ground black pepper
Instructions
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01 Prepare the fresh tomato sauce following the recipe - using ruby red fresh tomatoes, onions, garlic and bayleaves.
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02 Cook the spaghetti in a large saucepan of simmering water with a tbsp of olive oil. Drain well.
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03 Meanwhile heat the tomato sauce in a large pan, add the chopped sundried tomatoes.
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04 Finally mix together the hot tomato sauce and cooked spaghetti.
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05 Season with sea salt and coarsely ground black pepper. Mix well.
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06 Serve with freshly grated parmesan cheese and an additional splash of extra virgin olive oil on the top (optional).
Notes
Cook the spaghetti in plenty of hot, simmering water until just ‘al dente’ to the bite. I recommend to have tubs of Jules Tomato Sauce pre-cooked and in the freezer, on hand for moments when you wish to cook something easy for supper (or lunch).
